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The Perfect Drink for Miami’s Winter Season

Local mixologist and founder of Alambiq, Freddy Diaz, has created the perfect drink for Miami’s Winter Season.

Freddy calls it Nieve Negra. This cocktail incorporates Mount Gay Black Barrel with Balsamic Vinegar and fig puree.

Want to make this at home? Check out the recipe below:

Nieve Negra

1 ½ oz. Mount Gay Black Barrel
½ oz. Lira Balsamic Vinegar
¼ oz. Lemon juice
¼ oz. Light agave
1 tsp. of Fig Puree (Boiron)
1 dash Orange Bitters

Shake lightly with ice, strain over large ice cubes in a large old fashioned glass, garnish with a flaming orange peel.


Recipe : Mexican Fried Chicken

  • Mix honey and vinegar in a bowl and add chicken. Toss to coat. Cover with plastic wrap and refrigerate for 4 hours. Drain chicken pieces on paper towels and season with salt and pepper.
  • Heat 3 inches of oil in a large Dutch oven over medium-high heat. Oil should reach between 350°F and 375°F for frying.
  • Beat egg whites in a shallow dish. Combine cornmeal or breadcrumbs with flour, baking powder and spices.
  • Coat the chicken pieces in the egg whites then toss in the flour mixture. Fry in small batches, 12-14 minutes per batch, until deep golden and juices run clear. Season hot chicken with a little extra salt as they come out.
  • Serve with lime wedges, honey for drizzling and your favorite assortment of hot sauces. For a fresh accompaniment slice up a tomato, red onion and avocado and serve.

Recipe courtesy of Food Republic


Recipe : Yardbird Fried Chicken from Chef Jeff McInnis

For the chicken brine:
Place the water (not the ice water), sugar, salt, and all spices in a pot and bring to simmer over medium heat for 5-6 minutes. Whisk to ensure that spices and sugar have dissolved completely. Remove from heat and combine with ice water to chill. Let chill until at least 40 degrees. Place the cut chicken in a container and pour the cold liquid brine over it. Chill in refrigerator for 24 hours.

For the seasoned flour:
Mix all spices and flour well.

For the frying:
Remove the chicken from the brine and dredge in the seasoned flour.

Place the shortening in a pan (cast iron preferred) and melt slowly. The goal is to have the shortening about 1/2 inch up the side of the pan. Heat the shortening over low heat until it reaches 325 degrees. Use a candy thermometer to regulate the temperature.

Place the breasts and thighs in the pan, skin side down. After 8 minutes, flip the pieces over and continuing frying for another 6 minutes.

Remove from pan and let sit on a wire rack or plate lined with paper towels. Stick the thickest pieces with a meat thermometer; the chicken must reach 165 degrees. Season lightly with a pinch of sea salt.

Place the wings and drums in the oil making sure to maintain 325 degrees. After 5 minutes, flip the pieces and continuing frying for another 4 minutes.

Remove from pan and let sit on a wire rack or plate lined with paper towels. Stick the thickest pieces with a meat thermometer; the chicken must reach 165 degrees. Season lightly with a pinch of sea salt before serving.

Recipe courtesy of Bon Appetit


Recipe : Nacho Cheese Dip

  • In a medium-sized sauce pan, combine beer, cumin, dried oregano, garlic, and jalapeño. Bring to simmer over medium heat.
  • Add beans and Ro-tel; stir until heated through.
  • Add Velveeta cheese; stir until cheese melts, about 5 to 8 minutes. If the dip is too thick, thin with a little beer.
  • Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.

Recipe courtesy of YumSugar


Recipe : Spicy Buffalo Chicken Dip

For milder flavor, reduce the cayenne pepper sauce to 1/2 cup.

  • Preheat the oven to 350° F. Spray a 1 1/2-quart casserole dish with nonstick cooking spray.
  • Combine cream cheese, pepper sauce, and ranch dressing in a small saucepan. Heat over low heat, stirring frequently, until melted.
  • Stir in chicken and about half of the cheddar cheese. Stir until combined.
  • Spoon into prepared dish. Sprinkle with remaining cheese.
  • Bake 15 minutes or until hot and cheese is melted.

Serve warm with tortilla chips, crackers, or vegetables.

Recipe courtesy of YumSugar